Gnocchi with Cheese Sauce
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
4
- For the gnocchi
- 500 grams starchy potatoes
- 150 grams Whole wheat flour
- 50 grams Wheat semolina
- 1 egg
- 1 egg yolk
- salt
- freshly ground pepper
- For the sauce
- 200 grams Gorgonzola
- 150 grams Whipped cream
- 200 grams Vegetable broth
- 70 grams grated Parmesan
- 5 Tbsps Arugula (fine stripes)
- salt
- freshly ground pepper
- Nutmeg
- Arugula (for garnish)
Preparation steps
1.
For the gnocchi: Rinse the potatoes and cook for about 25 minutes in salted, boiling water. Drain, peel and press through a potato ricer. Mix with the flour, semolina, egg, and yolk. Season with salt and pepper.
For the sauce: Mix the gorgonzola, cream, and vegetable broth over medium heat until creamy. Season with salt, pepper, and nutmeg. Keep warm over low heat.
2.
Form the dough into gnocchi with two teaspoons. Let simmer in salt water until they float to the surface, about 8 minutes. Remove with the slotted spoon and drain. Cut the arugula into strips and heat with the sauce. Serve the gnocchi with the sauce on warm plates. Serve sprinkled with Parmesan.
